| 摘要 |
FIELD: food industry.SUBSTANCE: invention relates to technology of producing kvass, specifically to a method of producing white okroshka kvass. Method comprises preparation of recipe components, crushing fermented rye malt, unfermented rye malt and barley malt. Chicory is then cut, dried in microwave field to residual moisture content of about 17 % at microwave field power providing heating inside chicory pieces to temperature 80-90 °C for at least 1 hour. Further, method includes crushing, mashing fermented rye malt, unfermented rye malt and barley malt, rye flour, wheat flour, buckwheat flour and chicory, adding to mashed mass boiling water, stirring, separating phases, adding to liquid phase a combined starter of kvass yeast strain M and S-2 and lactic acid bacteria strain 11 and 13 and fermentation.EFFECT: method enables to reduce duration of technological process and increase foam stability of end product by 26-28 %.1 cl |
